• 6servings
  • 85minutes
  • 264calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g (1b) lean minced pork

  2. 80g pack cubed pancetta, roughly chopped

  3. 30g (1oz) freshly grated Parmesan cheese

  4. 2 tsp dried sage or dried oregano

  5. Salt and freshly ground black pepper

  6. 1 medium egg

  7. 1 tablespoon olive oil

  8. 1 onion, peeled and finely chopped

  9. 2 cloves garlic, peeled and chopped

  10. 2 x 400g cans chopped tomatoes

  11. 2 tbsp tomato ketchup

  12. Tagliatelle or fettucine, to serve

Instructions Jump to Ingredients ↑

  1. Put the pork, pancetta, Parmesan, herbs, seasoning and egg in a large bowl and use your hand to mix it together well.

  2. Shape the mixture into 24 balls (use a tbsp measuring spoon as a guide to how much mixture per ball). Put them on a tray lined with Bakewell paper and chill them until firmed up about an hour.

  3. Meanwhile, make the sauce: Warm the oil in a large pan. Add the onion and cook for 5 mins until softened. Add the garlic and cook for a couple of mins. Pour in the tomatoes and simmer, uncovered, for 15-20 mins. Add the ketchup and season.

  4. Heat the oil in a large frying pan. Add the meatballs in one layer and leave for 5 mins to brown on one side, then turn them to cook on the other side for another 5 mins .


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